Blue-Ribbon Winners—Pies and Biscuits
Lecture no. 3 from the course: The Everyday Gourmet: Baking Pastries and Desserts
Taught by Professor Stephen L. Durfee | 37 min | Categories: The Great Courses Plus Online Food & Wine Courses
Here, learn everything you need to know about flaky dough, which can often be intimidating even for an experienced baker. First, gain confidence in making a buttery pie crust by learning how to mold it with your hands or pastry tools, how to blind-bake it, and even how to make an attractive latticed top. Then, explore some of the secrets to making tender, flaky biscuits and beautifully golden-brown scones (which have their own unique rules for baking).